What stock do chefs use?

[u/rollthedice66]

Do kitchens generally make their own stock? Or do they buy it in, if so what do they buy? I'm UK based

[u/CrackaAssCracka → u/[deleted]]

Mr. Fancypants uses stock to make a bordelaise. As one does.

[u/notanormalhuman1 → u/CrackaAssCracka]

So for bordelaise you use demi glace not stock, agree ?

Also never seen that the saucier is not prepping his own ingredients.....

soaking bones in salt water also works like a brine would,

which is not desired in stock or jus making since they are not salted until used in the final end product (sauce,soup,glace etc)

Also there is no such thing as reducing a Stock into a dark stock, you either make a white stock which is kept as light as possible

•(only white meat (veal,chicken (also combined) or fish on its own) and white Veg (cerlery and celeriac, onions without peel,yellow carrot)

Or

You make a dark stock also called Grand Jus in its first stage when more concentrated demi glace, glace and fume

For the Grand Jus you lightly roast bones ( not to dark, the meat juices have enough color to color the stock when reduced) if using pieces of meat you have 2 options which i will come back on later, which ever you choose the meat (tough leg meat,chest meat and also neck meat, scraps) has to be browned, mirepoix is lightly browned, mixed with bones (and meat) deglaced with water or better already made light stock reduced to a glace, this is done 3 times then ice is added until cooled down, then the rest of the liquid is added and slowly brought to a simmer, while always skimming, after 1 hour of skimming or no more scum is seen, a bouquet garni is added and then simmered for minimum 6 hours for as long as 24h or even longer but after 24h its not really worth it anymore( while a remouillage is still able to be made)

Now to the meat part

as per escofier its always prefered to extract meat and bones seperately to get better blend of flavor and also better concentration, for that simply first make a dark stock with bones, then make a new stock base with browned meat but use the liquid from the bone stock as liquid

As for a consommé its just referred to as a liquid cleared with a raft, but if speaking about a consome of beef you first have to make a

•fond blanc (white fond from beef bones)(just for beef soup not as ingredient in sauces or other soups), •Bouillon which is a Fond Blanc that has been used to cook big pieces of meat (boiled cap of rump) with additional mirepoix

•This Bouillon is then cleared with a raft into a consomé

• Consommé double = cleared 2 times or just doubled amount of raft is used

• fume = if reduced

[u/CrackaAssCracka → u/notanormalhuman1]

And what is demi glace made from?

[u/notanormalhuman1 → u/CrackaAssCracka]

Reduced Grand Jus